Curried Butternut Squash Soup

This soup was the perfect mix of sweet & heat.  Perfect for a cold fall or winter day.  Just a few ingredients, about 20 minutes of prep and a crock pot is all you need!  I had some leftover Pesto & Roasted Garlic Bread so I cubed and toasted it up to serve on top.

Curried Butternut Squash Soup

Serves 4

Ingredients:

1 medium butternut squash (about 2lbs), peeled, seeded and chopped

1/2 of a large onion, diced

2 large carrots, peeled and chopped

1 heaping tbsp red chili paste

1/2 tsp hot curry powder

1 tsp kosher salt

1/4 tsp white pepper

4 cups low sodium vegetable broth

1/4 cup heavy cream or coconut milk

Directions:

1.  Add all ingredients except heavy cream into a crock pot.  Cook on low for 6-7 hours or until carrots and squash are tender.  Using an immersion blender (or in batches with a regular blender), carefully purée the soup until creamy.  Stir in the heavy cream and serve.  Enjoy!